Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $76,200.00 - $105,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Professional development opportunities
Employee Discounts
Meal Allowances
Retirement Plan
performance bonuses
Job Description
This opportunity is with a full-service restaurant known for delivering an exceptional dining experience through outstanding hospitality and food service. The restaurant places a strong emphasis on quality, efficiency, and innovation in its food preparation and presentation, catering to a diverse clientele and aiming to maintain profitability through smart menu planning and cost management. The establishment is recognized for fostering a positive team environment, continuous learning, and adherence to safety and sanitation standards in the kitchen. As a full-service restaurant, it values creativity in recipe development, careful management of food surpluses and leftovers, and a commitment to customer satisfaction through... Show More
Job Requirements
- Minimum two years related experience in a full service restaurant
- Ability to read and write routine reports and correspondence
- Effective verbal communication skills to speak before groups
- Specific city and state food safety certificate requirements prior to hire
- Ability to supervise kitchen staff and coordinate assignments
- Good organizational and problem-solving skills
- Ability to enforce nutrition and sanitation policies
Job Qualifications
- Minimum two years related experience in a full service restaurant
- Ability to read and interpret safety rules and operating instructions
- Effective verbal and written communication skills
- Experience in supervising kitchen staff
- Knowledge of food safety and sanitation standards
- Ability to develop menus and control food costs
- Strong leadership and team management skills
Job Duties
- Plan menus and utilization of food surpluses and leftovers
- Estimate food consumption and requisition kitchen supplies
- Review menus and analyze recipes to determine costs and pricing
- Direct food apportionment policy to control costs
- Supervise and coordinate cooking staff assignments
- Observe food preparation methods and ensure quality and portion sizes
- Test cooked foods for quality and taste
- Develop special dishes and recipes
- Train newly hired chefs and cook apprentices
- Establish and enforce nutrition and sanitation standards
- Achieve budget goals for food and labor costs
- Attend required trainings and meetings
- Deliver exceptional hospitality and food service
OysterLink connects hospitality employers and applicants.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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